Pancakes with Silken Tofu and Strawberry Chia Jam

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

90 g silken tofu
0.5 teaspoon ½ bourbon vanilla powder
100 ml almond milk (almond drink), or another plant-based milk
63 g spelled flour, or luten-free flour
1 tablespoon coconut blossom sugar
0.25 teaspoon ¼ cardamom powder
0.5 teaspoon ½ tartar baking powder
0.25 teaspoon ¼ sea salt

Also: (for the strawberry chia jam)

100 g strawberries, frozen (or other berries), thawed
10 g chia seeds
1 teaspoon rice syrup, or another sweetener

For the topping:

100 g soy quark (quark alternative)
210 g silken tofu
some berries for decoration

Pancakes with Silken Tofu and Strawberry Chia Jam

Instructions

In a large bowl, stir the silken tofu, vanilla powder and almond milk with a hand mixer until smooth.
Mix all dry ingredients in a separate bowl until there are no more lumps. Pour the tofu mixture over the dry ingredients and stir until a thick batter is formed.
Heat a large non-stick frying pan to medium heat. Pour the batter into the pan and fry the pancake for about 2 minutes on each side.
For the chia jam, briefly bring the thawed fruit to the boil and puree. Let the boiled fruits cool completely and then add the chia seeds and rice syrup. Pour the jam into a glass (e.g. mason jar) and let it soak in the refrigerator overnight. It can be kept tightly closed in the refrigerator for up to 4 days.
Mix the soy quark and silken tofu well in a small bowl with a whisk.
Serve the pancake with the chia jam and toppings.
We prepared the pancake for Santa Claus and also decorated it.
609 Kcal per serving

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